I will always trust Grandma’s recipes. She somehow always knew how to make cookies the perfect combination of sugary and savory, and always the right amount of chewiness! Ginger Snaps are a perfect way to get into the fall mood. Not only do they taste amazing, like so good you never even want to try a different recipe, but they also make your house smell DIVINE while you’re baking them. Jump to
Grocery List:
- Margarine or Butter
- White Sugar
- Molasses
- Baking Soda
- Flour
- Cinnamon
- Ginger
- eggs
Recipe Tips:
- Dough needs to be just firm enough to roll into balls with your hands, so not too sticky but still quite soft.
- While both the butter or margarine make a crisp chewy cookie, the use of butter will make the end product more crispy. The use of margarine will make the cookie a chewy but still a little crisp result(our favorite)
Ginger Snaps
An old fashioned crispy yet chewy ginger snap.
- 3/4 cup margarine or butter
- 1 cup white sugar
- 1/4 cup molasses
- 1 egg
- 2 tsp baking soda
- 2 cups flour
- 1 tsp cinnamon
- 1 1/4 tsp ginger
For shaping cookies
- 1 cup white sugar (for rolling cookings)
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Thoroughly cream margarine and 1 cupwhite sugar together. Add molasses, egg and mix well.
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Add remaining ingredients except the extra 1 cup of sugar. Mix well. If dough is too soft to work with and hold its shape add a couple of extra tablespoons of flour.
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Place the 1 cup of sugar in a small bowl. Roll cookies in your hands to form them into generous 1 inch balls (see pictures) Roll cookies in sugar. Place on cookie sheets. Bake 350 degrees for 10 minutes or until set.
Dough needs to be just firm enough to roll into balls with your hands, so not too sticky but still quite soft.
While both the butter or margarine make a crisp chewy cookie, the use of butter will make the end product more crispy. The use of margarine will make the cookie a chewy but still a little crisp result(our favorite)
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